There have been a lot of questions in Talk lately about which wines to buy and save for later—wines to store for 10 years, or 18, or 21 years (until Adam Kuban's baby is ready to drink them!) We asked Carla Rzeszewski, the wine director of The Spotted Pig, The Breslin, and The John Dory Oyster Bar in New York City, for her advice.
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The Spotted Pig's bar manager, Ryan Gannon, has been muddling and shaking at the Pig for years but only recently took over their bar program. In the spirit of the season, a number of the new cocktails feature fruit flavors without being "fruity" in the least—there's nothing syrupy or juicy or diluted about them. Refreshing but complex, boozy but drinkable, they're just what appeals on a warm July evening. Here's a look at their cocktail lineup (with Gannon's recipes for each drink).
We were big fans of the Spotted Pig's brunch, and their brunch cocktails are just as killer. Like the food, there's nothing crazy or twisted about them—the menu mostly consists of classics—but it's awesome ingredients and perfect balance that makes them shine.